Description

This Crème Brûlée Cheesecake combines the creamy richness of classic cheesecake with the signature caramelized sugar topping of crème brûlée. Featuring a crunchy graham cracker crust and a smooth, vanilla-infused filling, it’s baked in a water bath for perfect texture. Topped with a crisp, golden brûlée sugar crust, this dessert is a delightful fusion of French and American flavors, perfect for special occasions or an indulgent treat.

Ingredients

Scale

For the crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
1 tablespoon vanilla extract
3 large eggs

For the brûlée topping

1/4 cup granulated sugar

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Instructions

Prepare the crust: Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press this mixture firmly and evenly into the bottom of the pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add sour cream and vanilla extract, scraping down the sides of the bowl to ensure everything is well incorporated. Then, add the eggs one at a time, mixing just until each egg is combined. Be careful not to overmix to avoid incorporating too much air.
Assemble and bake: Pour the prepared filling over the cooled crust in the springform pan. Place this pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Chill: Remove the cheesecake from the oven after cooling and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
Create the brûlée topping: Just before serving, evenly sprinkle about 1/4 cup of granulated sugar over the top of the chilled cheesecake. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp crust. If you do not have a kitchen torch, you can place the cheesecake briefly under a broiler, watching closely to prevent burning. Allow the caramelized sugar to cool and harden for a few minutes before slicing and serving.

Notes

If you don’t have a kitchen torch, caramelize the sugar under the oven broiler on a low rack, watching closely to avoid burning.
For enhanced flavor, substitute vanilla extract with vanilla bean or vanilla bean paste.
Using a water bath is crucial for preventing cracks and ensuring a creamy texture.
Allow the cheesecake to cool gradually in the oven after baking to reduce the chance of cracks.
Chilling the cheesecake overnight allows the flavors to meld and the texture to firm up perfectly.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 28 g
Sodium: 260 mg
Fat: 33 g
Saturated Fat: 19 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 135 mg